We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Nougat?

Margaret Lipman
By
Updated May 21, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Chewy, rich, and intensely sugary, nougat is a type of confection made from sugar, honey, nuts, and sometimes dried fruit.

History of Nougat

The earliest mentions of natif, a confection similar to white nougat, date back to the 10th century. This sweet was said to come from the city of Harran, in modern-day Turkey. Around this time, natif seems to have been eaten in the region of Aleppo, Syria, and Baghdad, Iraq, as well as in parts of Central Asia.

The confection that we now refer to as white nougat appears to have originated in 15th-century Spain, and by the early 18th century was being produced in Montélimar, France, where it remains a specialty confection.

Varieties of Nougat

People who are used to the nougat in candy bars may be surprised at the rich, intense flavor and dense texture of traditional European nougat. Traditional nougat comes in two main varieties, white and brown.

  • White nougat is the most common variety of traditional European nougat. Notably, egg whites are added to the main ingredients of sugar, honey, nuts (typically almonds, walnuts, hazelnuts, or pistachios) and sometimes dried fruit. The egg whites make the nougat lighter, softer, and chewier in texture.
  • Brown nougat does not contain egg whites. Instead, it is made with caramelized sugar, and tends to be harder and darker in color.
  • Viennese nougat, also known as German nougat, is a significantly different type of confection, made with sugar, cocoa, and nuts (traditionally hazelnuts).

Nougat Around the World

Nougat can be served as a standalone confection, or it can be covered in chocolate or used as a candy filling. European candies made with nougat typically feature it as a primary ingredient, rather than as a layer in a candy bar.

In southern Europe, nougat is especially popular during the holiday season, and hosts may set out a plate for guests, or distribute small wrapped parcels of the sweet.

There are many local names for nougat, including turrón in Spain, torrone in Italy, and mandolato in Greece. Nougat is a French word, derived from the Latin nux, which means “nut."

Middle Eastern countries also make forms of this confection, which may include ingredients such as rose or orange water. In Australia, mixed-nut nougat in both hard and soft consistencies is popular, and Asian nations make an assortment of uniquely flavored treats. In Britain, nougat is a popular sweet sold at fairgrounds and seaside resorts, where it's often flavored with fruit.

Nougat in Candy Bars

In the United States, nougat is often used as a filling for candy bars and sweets. This type of nougat, while loosely based on the European version, is made differently.

The nougat filling in American candy bars such as Snickers, Milky Way, and Baby Ruth typically features corn syrup that has been aerated with soy protein or gelatin -- ingredients that are not found in traditional nougat recipes. The 3 Musketeers candy bar famously features whipped nougat covered in chocolate.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Margaret Lipman
By Margaret Lipman , Writer and editor
With years of experience as an educator, Margaret Lipman produces thoughtful and informative content across a wide range of topics. Her articles cover essential areas such as finance, parenting, health and wellness, nutrition, educational strategies. Margaret's writing is guided by her passion for enriching the lives of her readers through practical advice and well-researched information.

Discussion Comments

By Mor — On Jul 11, 2012

@pastanaga - I love the look of nougat but I don't actually like the taste all that much. I'm not a big fan of honey and it's just too sweet for me.

I do have a kind of soap that's based on nougat which I adore though and that works really well. It has other colors of soap to represent the nuts and fruits and it has a bit of a sweet scent as well.

I've noticed that you can get homemade nougat at the local deli here if people don't like making their own. It's a Middle Eastern themed deli so I think they make it with rosewater, which would probably be lovely. Oh, I think they also have torrone which is Italian nougat, I believe.

By pastanaga — On Jul 10, 2012

I would add that homemade nougat is difficult to keep for very long because it disappears so quickly! I make almond nougat for my friends using a recipe my grandmother used to use and it never lasts for more than a day or so. If I don't eat it, they certainly will.

In fact, I only make it for special occasions because no one can seem to keep themselves from eating it when it's there. It tastes nothing like the store bought nougat, in my opinion, it's much more delicious. And it's not difficult to make either, although I'd better stop thinking about it before I go off and make some more.

By anon131086 — On Dec 01, 2010

The best nougat is El Artesano!

Margaret Lipman

Margaret Lipman

Writer and editor

With years of experience as an educator, Margaret Lipman produces thoughtful and informative content across a wide range...
Learn more
On this page
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.